Description
These smashed potatoes are flavorful and easy to prepare, featuring baby red potatoes, olive oil, and parmesan cheese. Perfect for a quick dinner or comfort food!
Ingredients
Scale
- 1½ pounds baby red potatoes (12 to 16 small potatoes)
- ½ cup olive oil
- ⅓ cup grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- ⅔ cup shredded parmesan cheese
Instructions
- Place the potatoes in a large pot and cover with enough water to reach at least 1 inch above the potatoes. Bring to a boil, then reduce heat, cover, and simmer until fork-tender, about 20 minutes. Drain and set aside.
- Preheat the oven to 450°F. Line a baking sheet with foil and grease it with cooking spray.
- Arrange the potatoes on the prepared baking sheet. Use the bottom of a wide glass to smash the potatoes to about ½ inch thickness while keeping them in one piece.
- In a small bowl, combine the olive oil, grated parmesan cheese, salt, garlic powder, paprika, and pepper. Brush the mixture over the tops of the smashed potatoes.
- Roast the potatoes for 10-12 minutes until the bottoms are lightly browned and crispy. Carefully flip the potatoes, brush with the remaining mixture, and sprinkle with shredded parmesan cheese.
- Return to the oven and bake for an additional 8-10 minutes until the potatoes are browned and crispy.
Notes
For extra flavor, you can add fresh herbs like rosemary or thyme to the oil mixture.
Ensure not to overcrowd the baking sheet for optimal crispness during roasting.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg